Yes it’s still November and thoughts are turning to Christmas. I apologize now for posting this recipe but you do need to be planning and perhaps trialing recipes before the big day so here is one for consideration. Bread and butter pudding is not one of my favourite dishes as I have nightmarish visions of being offered this at school and school lunches were not to my liking. However it is a great option for a lighter pudding on Christmas day when spiced or perhaps thanksgiving if you are in the USA. If you can’t get Schar brioche rolls in the USA gluten free croissants will also be suitable. It is very easy to make and contains low fodmap ingredients, so should be a safe option for those of you following a low fodmap diet.

Ingredients

1 pack of Schar* brioche rolls (gluten & wheat free)

500mls of lactose free milk

3 eggs and one egg yolk

50g pecan nuts

1/4 teaspoon of allspice and 1 teaspoon of cinnamon

2 tablespoons of 100% maple syrup

1 tablespoon of raisins

butter or spread

Dark brown sugar for sprinkling on the top

Method

Slice the brioche rolls length-ways

Chop the pecan nuts reasonably finely

Measure the lactose free milk and add the eggs, maple syrup and spices – mix well

Line the dish with butter and spread butter thinly on both sides of the bread.

Dip each slice into the chopped nuts to coat them.

Line the bread into the dish.

Pour in the milk mixture, then scatter the raisins and sugar on the top and grate over nutmeg.

Cook in the centre of an oven at gas mark 5 temperature 190 deg.C after 30 minutes check and if the edges of the bread or sultanas look a little over done cover with foil for the last 10 minutes. Enjoy!!